Scone-ish Biscuits

I have always loved baked goods. Who doesn’t? Unfortunately, I’m not the greatest baker. In fact, I’m pretty timid when it comes to the oven. Since I was able to master the Pillsbury biscuits, I decided that perhaps I would be able to make the real thing. Hand making the dough couldn’t be too hard right?

I decided to turn to Dorie Greenspan, a woman Whitney worships. I have never actually referred to her cookbook before, I have only perused it to point at beautiful pictures and say, “WHIT MAKE IT!”

This was my time to be a bakeress, so I turned to the biscuit recipe and got movin’.

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Dorie’s Basic Biscuits

2 cups all purpose flour

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into 12 pieces

3/4 cup whole milk

Preheat the oven to 425 degrees. Whisk the flour, baking powder, sugar and salt together in a bowl. Drop in the butter, and using your fingers, toss to coat the pieces of butter with flour. You can either use a pastry blender or just your fingertips to mix, do this until the mixture is pebbly. I used my fingertips and it worked just fine. Pour the milk over the dry ingredients and toss the ingredients together until you have a soft dough. Gently kneed a few times to bring everything together. Don’t go overboard here, you want the butter to remain cold.

Dust a work surface with flour and turn out the dough. Roll out the dough until it’s about 1/2 inch high. I didn’t have a rolling pin so I split the dough in half and sort of just flattened it out with my hands. We need to get a rolling pin…

Using a biscuit cutter or even a glass, cut out the dough into rounds. I got about 12-14 out of my dough. Transfer the rounds onto a baking sheet and cook for about 14-18 minutes. When the biscuits are done, they will be fluffy and golden.

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My biscuits turned out sort of scone-ish for a few reasons. First of all, I didn’t have milk! I used heavy cream and I think this changed the texture of the dough. Also, it’s possible that I over-worked the dough. Even though things were a little different than they were supposed to turn out, I got delicious scone-biscuits from this recipe. Next time, I will be sure to follow the recipe more closely. Either way, it was a fun baking experience! Thanks Dorie!

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